This simple recipe for Avocado Brownies makes healthier, incredibly GOOD treats! Who knew that avocado brownies could be so chewy, fudgy, chocolatey, and delicious?!
First things first, avocado won’t turn your brownies green or make them bland tasting. What they will do is make moist, healthier, delicious brownies!
THESE AVOCADO BROWNIES ARE:
These brownies are not exactly a health food, but the following changes/substitutions definitely make this avocado brownie recipe a bit healthier than traditional brownies.
- A Healthy Fat: This recipe has an entire avocado in it. Because of the healthy fat the avocado provides, we only need to add 4 tablespoons of butter instead of the usual half a cup or more of butter that is added to most brownie recipes!
- A Natural Sugar Substitute: Maple syrup adds a nice, subtle flavor and reduces the need for processed sugar. Just a half a cup of brown sugar is used.
- Super Chocolatey: These avocado chocolate brownies are chocolate lover approved! The recipe includes cocoa, melted chocolate, chocolate chunks or chopped chocolate for the topping, and a little espresso powder which intensifies the chocolate flavor!
- AVOCADO: You can’t taste the avocado but it adds a creamy richness and some health benefits! Bonus! Using avocado means you can cut the amount of butter in half!
- CHOCOLATE: For the melted chocolate, use semi-sweet or dark or a combination of the two. I don’t love too strong of a dark chocolate taste, so I used more semi-sweet than dark.
HOW TO MAKE AVOCADO BROWNIES
When making these brownies, it’s a good idea to melt the chocolate first in order to give it time to cool. To melt the chocolate, add the chopped chocolate and butter to a bowl and melt it in the microwave for fifteen second intervals.
Give it a stir every fifteen seconds. Be careful not to over microwave it. You might see that it has a few chunks left in it, but they will disappear after you stir it. Set the chocolate aside to cool. When you’re ready to use it, go ahead and dip your (clean) finger in it to make sure it has cooled!
Next, whisk your dry ingredients together. The dry ingredients include flour, cocoa, salt, and a tablespoon of cornstarch. The little bit of cornstarch gives the brownies a little bit of chewiness.
The next step is my favorite part of this process: pureeing the avocado with maple syrup and vanilla! The smell (and taste) is amazing. I’m truly surprised this isn’t a thing yet because it would make such a good pie. I know it’d be bright green which would be a bit weird for a pie, but it’s so good. Scrape the sides of the bowl down in your food processor and pulse until the avocado is completely pureed.
Next, whisk your eggs and brown sugar. I’ve done this by hand, but find it much easier to use my electric stand mixer. You can also use a hand held mixer. You want to mix it on high with a whisk attachment until the mixture is fluffy and has bubbles.
You’ll then mix in the avocado mixture followed by the melted chocolate. With both ingredients, whisk just until combined. Finally, using a spatula, carefully fold in the dry ingredients, being careful not to over mix. Once combined, pour your batter in the pan and top with chocolate.
HOW TO KNOW WHEN BROWNIES ARE DONE
These brownies bake in about 20 minutes. I like to check them at around 15 minutes. Stick a toothpick in the middle and if it comes out wet and goopy, continue baking. Keep an eye on them though because the goal is not to get a crumb free toothpick when you insert it in the dough. You want it to come out with some crumbs.
Let the brownies cool completely before eating. Cool them for about three hours. I find they taste even better the next day!
These Avocado Brownies may not classify as a healthy food, but they are definitely a healthier brownie option! The avocado adds nutrition and replaces some of the butter. The result is a super chocolatey, moist, delicous treat!Print
These healthyish avocado brownies are creamy, rich and chocolatey. Made with a whole avocado and half the butter of most brownies, they are as fudgey and delicious as traditional brownies!
- 1 medium avocado, peeled and pitted
- 2 large eggs, room temperature
- 1/2 cup light brown sugar
- 1/4 cup maple syrup
- 1 1/2 teaspoons vanilla
- 1/2 cup flour (all purpose, whole wheat or almond)
- 1/4 cup cocoa
- 1 tablespoon cornstarch
- 1/2 teaspoon salt
- 1 teaspoon espresso powder
- 4 tablespoons unsalted butter
- 6 ounces chocolate, chopped, (semi sweet, dark, or a combination of the two) divided
- With the oven rack in the middle position, preheat oven to 350 degrees F. Line an 8 x 8 inch square pan with enough parchment paper to create an overhang of at least two inches on two sides.
- Combine the butter and 4 1/2 ounces of chopped chocolate or chocolate chips (reserve the remaining 1 1/2 ounces for the topping) in a bowl and microwave for 15 second intervals, stirring in between intervals. Continue until the butter and chocolate have melted. Set aside and let cool completely.
- In a medium sized bowl, combine the flour, cocoa powder, espresso powder, corn starch and salt. Set aside.
- Pulse the avocado in a food processor until smooth. Scrape down the sides and add the maple syrup and vanilla.
- In the bowl of a stand mixer with the whisk attachment or using a hand held mixer, whisk the eggs and brown sugar for 1-2 minutes until the mixture is light, fluffy and a bit bubbly. Add the avocado mixture and whisk until just combined followed by the melted, cooled chocolate and butter mixture.
- Remove the bowl from the stand and carefully fold in the dry ingredients with a rubber spatula until just combined.
- Pour the mixture in the pan and use a spatula to spread it out evenly. Bake 17-22 minutes or until a toothpick comes out with crumbs (not wet, goopy batter). Do not wait to take it out when a toothpick comes out with no crumbs.
- Let brownies cool completely in the pan (3-4 hours) before cutting into bars.
Keywords: Avocado, Brownies, Chocolate, Dark Chocolate, Brown Sugar, Dessert, Maple Syrup